Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1887-01-13

care he bestows toward having his milk
delivered to customers in the best con-
dltlon, and in the most attractive form.
| think that all dairymen of experience
have settled on the policy of marketing
their products as soon as ripe. Mann
methods have been tried for keeping
butter back when the price is low, but
as yet there has been no method Of pre-
serving butter devised that can be all
ways relied on for keeping it sweet.
Those who do not live near a market.
and who do not have good facilities for
transportation, and who make butter on
small scale, have to do the best they
can. In the manufacture of butter, ice
Is an Indispensable article, and so is Il
thermometer. There can be no guess
work about temperature in butter 1t
Is OF the first Importance to secure the
complete separation of your cream and
mlik IN the shortest possible time after
1t is drawn from the COW. To do this.
strain 1t into cans inches in diameter
and 10 inches deep; suspend them in
water IN your creamer that has been
reduced to say 40 degrees, by the use of
ice-.keep the water in creamer by use
OF Ice as low as above indicated, and you
Will be a0le at the end of u hours to
take OF the top OF your milk all the
cream 1t contains | will not enter in
detail upon the whole process of butter
making. but will only advert briefly to
some ofthelatest im mprovements;and first.
shall speak of the granular method. BY
this method. the butter is kept in gran
ules instead of being gathered into a
anIi6 a
is thus kept in a more convenient form
for getting the buttermilk washed out, |
which is done with water; and it is in
better form for sailing. 1t is only ne
ceSsdry TO stop churniBg as soon as the |
ontter has all been separated from the
milk anG stands up we'll on top of the |
butter-milk, in granules or aggregations |
of granuleS, from the size of the small |
snow crystal to the size Of a wheat |
grain. Then draw off your butter milk |
and wash your butter through three or |
four waters, or until the water runs off |
1t comparatively clear, then treat it to a |
pretty strong brine for two or three |
hours to dissolve the caseine, which if |
not separated causes it to become strong
In short time-then draw off your
brine. and thoroughly wash your butter
IN pure cold water. Take the butter up
and put in your tray until it has
thoroughly drained, when it will be
ready for saltiUg. Salt with Higgins
Eureka salt. becausesthis is the purest
and most soluble salt known,-about
one ounce to the pound of butter, scat,
ter we'll and uniformly over the granular
mass, and mix in with a small hand
rake with long fine wooden teeth and
cover it and let stand for two hours,
when it will be ready to pack down or
make into prints for the market.
1 have dispensed with my butter
workers, because the less you work your
butter the better you preserve the grain
of the butter,-the better it will keep.
regard this plan of treating butter
after it is churned as one of the most
Improvements.
L will only detain you farther, my
brother farmers, to thank you for your
,ourtesy-to express to you my pleasure
n having the good fortune to meet with
you. and congratulate you on the pres
ent promise of the outlook for our busi-
less.